Sekler Goulash (Hungarian) Pork

Nothing like a little Hungarian Goulash to make your retro recipe heart swoon. The creamy, the tangy, the pork, the pure thrift. Yum! And it serves far more than 6 generously, so you can probably halve the recipe for your family. This works well in the crockpot.

Hungarian Goulash

Sekler Goulash (Hungarian) Mrs. Mack Vaughan

2 lbs pork (loin & shoulder)
4 large chopped onions
½ t. dill
1 clove garlic
1½ t. salt
1 t. Caraway seed
2 lbs. Sauerkraut
½ pint sour cream

Take 2 pounds of the most juicy cuts of pork and cut into 1″ square pieces. Put meat on to stew with the 4 onions, chopped, one clove garlic, crushed, the caraway seed & dill. Add a little water or stock & let stew with lid on until done. Then add 2 lbs. sauerkraut. Mix with the meat, and season with sweet paprika according to taste, and let simmer until the sauerkraut is ready. Then pour in ½ pint sour cream & bring to boil again. Serves 6 generously.

Comments

  1. I’m not much on meat, but this actually looks pretty good.

  2. We don’t do much meat here at all. I am wondering how it would turn out with tofu…or potatoes instead of the pork.

  3. Mmmmmm ..The potatoes would soak up all that good juice from the sauerkraut. I just baked some sauerkraut somewhat like above & had it with mashed potatoes. Yummy

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